Old-Fashioned Chicken Noodle Soup

Put together an easy weeknight dinner with this home-style chicken noodle soup.

Total Time: 2:05

Prep: 0:35

Cook: 1:30

Level:
Moderate

Serves:
8

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Ingredients

Chicken and Stock

1 chicken

6 c. water

6 c. low-sodium chicken broth

4 large carrots

3 large stalks celery with leaves

2 small parsnips

1 large onion

8 large sprigs flat-leaf parsley

3 clove garlic

Soup

2 c. baby carrots

1 c. sliced celery

1 c. parsnip

1 tbsp. Kosher salt

0.25 tsp. Freshly ground black pepper

8 oz. 8 ounces dried kluski egg noodles

2 tbsp. chopped flat-leaf parsley

Directions

Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.

Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.